Grate 1½ coconuts and grind finely with 2 cups hot water. Squeeze out thick coconut milk and keep aside. Add 3 cups of hot water to the residue and take out thin milk.

Roast ½ grated coconut till light brown. Fry ingredients from 4 to 8 in a little ghee.Fry the ½ chopped onion till light brown in ghee. Grind all these together with turmeric powder and garlic flakes with a little of the thin coconut milk till very fine.

Remove the masala, wash the stone with 2 to 3 cups of water and mix it with the masala, remaining thin coconut milk, cleaned and cut chicken. 1 chopped onion, 1 tbsp. Butter, salt to taste and boil in a cooker for 5 minutes under pressure. Remove and add thick coconut milk, lemon juice and bring to a boil, then simmer for a few minutes.

Usually served with Roti – a crisp rice flakes preparation which could be bought in any Mangalore store, in any big city of India or abroad. Roti is a traditional dish of the Bunts served at every wedding and party. It should be soaked in curry and eaten.